Oyster Onion Fritters

• 2 dozen jarred oysters, drained
• 3 -4 tablespoons oyster liquid
• 1 large onion, finely chopped
• 1 12 cups all-purpose flour
• 1 12 teaspoons baking soda
• 1 large egg
• cayenne pepper
• salt and black pepper
• 2 -3 tablespoons oil, for shallow frying

1. Whisk egg until pale.
2. Stir in sifted flour/soda/cayenne.
3. Add salt and pepper.
4. Whisk in enough oyster liquid to make what looks like a very thick pancake batter.
5. Add onions.
6. Gently stir in oysters.
7. Check consistency; if too thin batter will spread too much once in the pan.
8. Heat oil in pan over med-high heat.
9. (the oil should be about 1/4 inch deep.
10. Add batter to heated oil by the tablespoon keeping them as round as possible.
11. Fry 3-4 minutes on each side or util golden brown and crisp.
12. You may need to top up the oil.
13. Drain/blot on paper towel and keep warm in oven.
14. These are best served hot.
15. Note: If the fritters are soggy it will be because the oil is not hot enough.
16. Best to try a small "test" one first.
17. If making for appetizers, add the batter by teaspoons instead of tablespoons.

oysters, onion, flour, baking soda, egg, cayenne pepper, salt, oil

Taken from www.food.com/recipe/oyster-onion-fritters-178769 (may not work)